Thread: Coffee Enthusiasts

A set of new cups. I broke handle on one yesterday. Har!

Originally Posted by jmercer

A set of new cups. I broke handle on one yesterday. Har!

What kind? Coffee, espresso, or latte?

Originally Posted by OCDshaver

What kind? Coffee, espresso, or latte?

Espresso drinkers and we used small Corelle Winter Frost Hook Handle Coffee Cup which were a little bigger than espresso cups. Great for doppio espresso and it fits under strainer. Like the white to show off the color espresso and crema. And with this prompting I just now scored 4 cups on ebay.

Originally Posted by jmercer

Espresso drinkers and we used small Corelle Winter Frost Hook Handle Coffee Cup which were a little bigger than espresso cups. Great for doppio espresso and it fits under strainer. Like the white to show off the color espresso and crema. And with this prompting I just now scored 4 cups on ebay.

I have the same concern. My machine has a strict amount of clearance under the portafilter such that I have to check the dimensions carefully before I buy. These have worked well. They hold a double shot with a little room to spare.

http://straightrazorpalace.com/plate...ml#post1673267

For comparison three espresso cups. Far right is classic thick walled one shot Italian espresso cup. Holds heat long time when pre-warmed.



Our 20+ year old La Pavoni

Originally Posted by jmercer

For comparison three espresso cups. Far right is classic thick walled one shot Italian espresso cup. Holds heat long time when pre-warmed.



Our 20+ year old La Pavoni

I saw your Pavoni before. I took great notice of it when I did. It's a unique espresso maker in that you won't find many of those in many kitchens. That's a pretty good line up of cups. For espresso, I don't make too much issue of heat retention. There's not much volume so it's gone fairly fast. A latte, cappuccino, or flat white needs a little more heat retention. You don't have much clearance for a tall cup either.

My latest order of green coffee beans from Sweet Maria's arrived late yesterday afternoon:

• Espresso Workshop #40: Cafe de Mille Collines (5lbs)
• Brazil Santa Luzia Yellow Bourbon (2lbs)
• Kenya Nyeri Small Estates (2lbs)

With barely a week's worth of roasted coffee remaining (and knowing how I like to rest fresh-roasted coffee for 4-5 days), I got up this morning, brewed a mug 'o coffee (doh!), and roasted three 110g batches of the Espresso Workshop #40 to Full City+. After I was done "bottling" it (fills a 2lb jar of Smucker's Natural peanut butter right to the brim), I decided to photograph my roasting setup and post it.

The roaster is a lightly modified West Bend Poppery (1st-generation hot-air popcorn popper). The only "upgrades" were to remove the plastic housing and to rewire the ON/OFF switch so that it operates in two always-on modes: Fan + Heat, or Fan Only (to turn it off completely, I use the ON/OFF switch on the power strip). The chimney is a Pyrex cylinder for baking bread in an oven(!), one of a pair that I bought on eBay in early-2010; the chimney fits perfectly into the roasting chamber: just enough friction, but not too much so. The contraption atop the chimney is a 90° "elbow" I made from a corrugated cardboard box and duct tape, that redirects the chaff into a plastic bucket (not visible in photo).

The unit can handle as much as 160g at a time, but the "sweet spot" seems to be 130g, for the majority of bean sizes/densities. Tipping the unit 30°-45° keeps the beans moving with larger batches. I generally roast to FC+, but recently tried a melange of the same bean (a Mexican Oaxaca) roasted to City+, Full City, and Full City+ -- it turned out to be delicious. Once I've brought the beans to the desired degree of roast, I switch the unit to Fan Only and let it cool the beans for 2 minutes, before removing the chimney and pouring them into a pot; this not only stops further roasting, but also cools the roasting chamber so that successive roasts don't finish faster than I'd like.

Well it has all arrived, but i have to wait for 2 1/2 weeks to use it 😯

That kind of wait could kill a man

Kenya Nyeri is my absolute favorite coffee. Medium roast please. Incredible espresso'd.